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At least 289 records · Page 16Linked to original sources
PubMed1997

Tap (draft) beer and monoamine oxidase inhibitor dietary restrictions.

OBJECTIVE: Traditional monoamine oxidase inhibitors (MAOIs) continue to play an important role in the management of a wide variety of clinical conditions. Accordingly, a practical and safe approach to MAOI dietary restrictions remains an essential component of patient management. METHOD: In an effort to refine MAOI dietary recommendations, we report a case of hypertensive crisis following the consumption of a modest amount of tap beer. RESULTS: A well-documented case report involving tap (draft) beer consumed while on an MAOI supports an earlier study, which recommended that all tap beers be restricted on MAOI diets. The 2 cases were remarkably similar in terms of the offending substance, quantity consumed, and subsequent reaction. CONCLUSIONS: As a result of recent tyramine analyses and 2 well-documented case reports, all tap (draft) beers should now be absolutely restricted on MAOI diets because they represent a very significant risk at modest levels of consumption.

Adult↗
PubMed1998

The dynamics of shifts in alcoholic beverage preference: effects of the legalization of beer in Iceland.

OBJECTIVE: The purpose of the present study is to examine the changes in alcoholic beverage preference and the underlying social and cultural dynamics that followed the legalization of strong beer in Iceland in 1989. METHOD: Data from three nationwide surveys on drinking habits carried out among a random sample of all Icelanders, men and women, 20-69 years old, are analyzed. A questionnaire was mailed to the prospective respondents and in 1988 the response rate was 75.1%, in 1989 it was 73.3% and in 1992 it was 74.7%. RESULTS: Total alcohol consumption peaked the year after strong beer was introduced, but leveled off in the following years as the novelty of the new beverage faded away and real income declined. A shift in beverage preference towards beer took place as soon as it became available. The survey data indicate that almost all sociodemographic groups are moving from the traditional distilled spirits to weaker beverages, beer in particular. The groups contributing most to the current preference for lighter beverages are those living in the capital area, women, individuals aged 30-49 years, people in the academic professions and management, and men belonging to the service professions. CONCLUSIONS: The results suggest some important conclusions regarding alcohol policy. The collective behavior of drinkers documented in this study supports the view that the general population is an important target group for alcohol policy measures. Particular attention to specific subgroups of drinkers may be applied as a supplementary measure.

Adult↗
PubMed2003

Personality differences between users of wine, beer and spirits in a community sample: the Winnipeg Health and Drinking Survey.

OBJECTIVE: To date there are many studies describing the protective and risk factors associated with alcohol consumption and cardiovascular health (the U- or J-shaped curve). These studies have only accounted for part of the effects. One hypothesis is that personality differences may account for some of the unexplained variance. It is also unclear if wine, beer and distilled spirits have equivalent effects on health. The purpose of this study is to describe the differences in personality among users of wine, beer and spirits. METHOD: Data were from a community sample of 1,257 men and women in Winnipeg, Manitoba, Canada, that was first enrolled in 1989-90. We examined and compared the demographic and personality characteristics of wine, beer and spirits drinkers in this sample. RESULTS: The groups differed significantly on the dimensions of extraversion, psychoticism and reducer-augmenter in univariate tests. In multivariate models, for the total sample and for females, predominant drinking of wine was associated with low scores on the Vando scale (augmenters). Higher consumption of beer among males was associated with higher levels of neuroticism. CONCLUSIONS: In these instances, personality does contribute to the characterization of groups.

Adolescent↗
PubMed2006

Physical and psychomotor functioning of females the morning after consuming low to moderate quantities of beer.

OBJECTIVE: Individuals in society typically consume alcohol in "standard" units (e.g., bottles/cans of beer, glasses of wine, shots of distilled spirits) over a reasonable period of time whereas in many hangover studies, participants consume a single large dose of alcohol relative to their body weight in a short period of time. The purpose of this study was to examine how consuming low to moderate "standard" quantities of alcohol over an evening affected subjective hangover ratings, physical, physiological, and psychomotor functioning of adult females the next morning. METHOD: Twelve females consumed zero, two, four, or six bottles of beer (341 ml; 5% weight by volume) in a within-subjects design. Blood alcohol concentration, resting heart rate, resting blood pressure, and grip strength were measured prior to consumption, 1 hour after consumption, and the following morning (9 hours after consumption). In the morning, participants rated the presence of eight hangover symptoms, completed a four-choice reaction time test, and performed tests of submaximal and maximal endurance on a treadmill; blood lactate, blood glucose, and perceived exertion were recorded during submaximal and maximal exercise. RESULTS: Heart rate, blood pressure, grip strength, blood lactate, blood glucose, and reaction time did not significantly change the next morning as a function of alcohol dose. Participants made more choice reaction errors after consuming six than zero bottles of beer. CONCLUSION: These results suggest that consuming moderate quantities of beer affects decision making but not physical and physiological performance in adult females the next morning.

Adult↗
PubMed2006

Decay of dinitroaniline herbicides and organophosphorus insecticides during brewing of lager beer.

This article examines the fate of four pesticides that can be present during the brewing of lager beer. For this purpose, malted barley was spiked at 2 mg/kg with pendimethalin and trifluralin (dinitroaniline herbicides) and fenitrothion and malathion (organophosphorus insecticides). Analyses of pesticide residues were carried out by a gas chromatograph with an electron capture detector, and their identity was confirmed by gas chromatography-mass spectrometry. Cleanup was necessary for the malt and spent grain samples. Beginning with mashing and ending with the final product 4 months later, various samples (spent grain, sweet wort, brewer wort, and beer) were taken to determine the concentration of the targeted residual pesticides during the various beer making phases. In all cases, the residual levels recorded in sweet wort sampled after the mashing phase were below the respective maximum residue limits established by Spanish legislation for barley. Significant proportions of pesticide residues (17 to 40%) were retained on the spent grain. Applying the standard first-order kinetics equation (r > 0.91), the half-lives obtained for the four compounds during the storage of the spent grain (3.5 months) varied from 138 days (fenitrothion) to 192 days (malathion and pendimethalin). Herbicide residues practically disappeared (<0.3%) after wort boiling, whereas the percentages of the remaining insecticides, fenitrothion and malathion, ranged from 3.5 to 4.3%, respectively, at this time. No residues of dinitroaniline compounds were detected in young beer, whereas there was a significant reduction in fenitrothion (58%) and malathion (71%) residues during fermentation. Lagering and filtering processes also reduced the content of the organophosphorus insecticides (33 to 37%). Finally, after the storage period (3 months), the content of fenitrothion was reduced by 75%, with malathion residues being below its detection limit.

Aniline Compounds↗
PubMedDate not supplied

[Beer and cardiovascular disease. Systematic bibliographic review (meta-analysis)].

MAIN OBJECTIVES: The aims of the present study are: To carry out a systematic revision of the printed literature on beer consumption and its possible effects on human health. To analyze the possibility of applying techniques used in epidemiological studies considering meta-analysis as the most important element. Meta-analysis is a set of different statistical techniques that aim to get a quantitative and qualitative synthesis of the results of different independent studies on the same subject. METHODS: First we proceed to carry out the bibliographical search and compilation by means of the following Date-Bases: Medline, Embase and Toxline. Beer is used as key word, specifying the time period between January, 1998 and May, 2000. A total of 403 reference works are obtained and subjected to the corresponding criteria of inclusion and exclusion. RESULTS: The meta-analysis of the selected studies related to cardiovascular disease provides an OR of 0.89 (0.89-0.97) which shows that the group of risk falls ill in less cases than the non-exposed. CONCLUSIONS: Beer consumption: possible factor of cardiovascular protection. Nevertheless we must take this consideration with as much caution as possible. It is necessary to determine the effects of beer consumption on the Spanish population.

Alcohol Drinking↗
PubMed1984

High-fat diet promotes and causes distal shift of experimental rat colonic cancer--beer and alcohol do not.

Intestinal cancer was induced in inbred male D/A rats by 1,2-dimethylhydrazine, and the interrelationships between a high-fat (33.5% w/w) diet, beer and alcohol (4.8% v/v) ingestion, and tumor location and incidence were examined. The number of tumors per animal was significantly greater in both the small and large intestines of rats on the high-fat diet, as opposed to the standard diet. The 6-fold increase in incidence of colorectal cancer occurred almost exclusively in the distal half of the large bowel; i.e., there was a highly significant (p less than 0.005) shift, similar to that seen in man in countries adopting high-fat Western-type diets. Neither alcohol nor beer ingestion affected the incidence of intestinal cancers, but beer was associated with a more distal distribution of small-intestinal cancers in animals on the high-fat diet. However, this was not considered sufficient evidence for any material effect of beer on experimental intestinal carcinogenesis.

1,2-Dimethylhydrazine↗
PubMedDate not supplied

The effect of ethanol upon early development in mice and rats. XIX. The late effect of acute preimplantation intoxication with beer and cognac, on the background of chronic consumption, in mice.

The effect upon late foetal development of acute preimplantation intoxication with beer and cognac, on the background of chronic consumption was investigated in mice (controlled on day 19 of pregnancy), by using the following criteria: mean number of embryos/animal, number of resorptions, mean foetal and placental weight, changes of internal organs (Wilson's sections), skeletal development. The results showed that both beverages applied had a noxious foetal effect, manifested by: a decrease of the mean number of embryos/animal (cognac), an increased late mortality (beer), a decrease of the mean foetal and placental weight (both beverages) and the presence of some structural anomalies (especially after beer consumption). The more marked effect of beer and the correlation of late effects with preimplantation changes are discussed.

Alcoholic Intoxication↗
PubMed1993

[Intracranial hemorrhage following use of MAO inhibitor tranylcypromine and beer].

A case is reported of non-fatal acute cerebral haemorrhage in a 47-year-old female who was taking tranylcypromine and who drank 500 ml of normal beer. Since the tyramine contents of several beers, including low alcohol and alcohol free beer, are similar, it is recommended that patients taking tranylcypromine should avoid all kinds of beer.

Beer↗
PubMed1997

Traditional beer consumption and the iron status of spouse pairs from a rural community in Zimbabwe.

To examine the relationship between dietary iron exposure through the consumption of traditional beer and the presence of iron overload in black Africans not related by birth, we studied 28 husband and wife pairs from a rural Zimbabwean community. Lifetime traditional beer consumption was estimated by questioning subjects and iron status was assessed by repeated measurements of serum ferritin and transferrin saturation in subjects who were fasting and had received vitamin C supplementation. Each of the 56 study subjects had an estimated lifetime traditional beer consumption >1,000 L. The mean +/- standard deviation (SD) concentration of iron in the supernatants of nine samples of traditional beer from the community was 46 +/- 10 mg/L. Four of 28 men (14.3%) and no women had the combination of an elevated serum ferritin and a transferrin saturation >70%, suggestive of substantial iron overload. Significant correlations were not found between the iron status of the husbands and their wives or between dietary iron exposure and iron stores. Our findings suggest that dietary iron exposure may not fully explain the development of iron overload in Africans and are consistent with the hypothesis that an iron-loading gene may also be implicated in pathogenesis.

Aged↗
PubMedDate not supplied

Determination of aflatoxins in beer.

Aflatoxins B1, B2, G1, and G2 were determined at parts-per-trillion levels in beer by immunoaffinity column cleanup and reversed-phase liquid chromatography (LC) with fluorescence detection after trifluoroacetic acid derivatization. Silanized vials were necessary for the evaporation step in order to obtain good recoveries of aflatoxins from spiked beer samples. Recoveries averaged 90-104%, 94%, 84-87%, and 89% for aflatoxins B1, B2, G1, and G2, respectively, at levels of 9.7-133 ng B1, 46 ng B2, 35-140 ng G1, and 41 ng G2/L. Detection limits were 19-20 ng/L for aflatoxins B1 and G1 and 15-16 ng/L for aflatoxins B2 and G2 (signal-to-noise ratio = 3:1) obtained by using an excitation wavelength of 360 nm; at 340 nm these detection limits were lowered to about 2 ng/L. Analysis of 24 beer samples, the majority from the United States and Mexico, showed natural contamination of one sample of Mexican beer at 49 ng B1/L when determined at 360 nm excitation, but reanalysis of 23 of the samples using 340 nm excitation indicated that an additional 4 Mexican samples and one Brazilian sample contained aflatoxin B1 at low levels (< 10 ng/L).

Aflatoxins↗
PubMed1998

Quality control of beer hopped with reduced isomerised products.

The traditional method for measuring bitterness in beer by UV absorbance (ASBC 9.6) remains a viable quality control method for normally hopped beer. However, after reduction of isoalpha acids specific absorptivity of active components change and HPLC analysis shows to be a reliable method for quality control of these materials. This work is intended to adapt mathematically the ASBC (American Society of Brewing Chemist) spectrophotometrical method and to evaluate an HPLC method to control the composition of different commercial reduced isomerised products added to unhopped wort and partially kettle hopped beer. The results we obtained showed that the HPLC method is reliable for quality control of reduced isomerised products and that the traditional spectrophotometrical method is viable for quality control of beer, also using reduced isomerised products as far as an adequate factor is used.

Beer↗
PubMed1983

Intake of spirits and beer and risk of myocardial infarction and death--a longitudinal study in Eastern Finland.

Intake of spirits and beer as well as smoking was measured by questionnaire in a random population sample from two counties of Eastern Finland in 1972. At the same time serum cholesterol, triglycerides and blood pressure were measured in a field examination. The study material consists of 4063 men aged 30-59 years (participation rate 92%). During a 7-yr follow-up 209 of these men had developed an acute myocardial infarction (AMI) and 223 men had died. Reported spirits and beer intake had both a strong positive association with smoking and serum triglycerides, a weak positive association with diastolic blood pressure, but no relationship to serum total cholesterol. Use of spirits at least once a week was associated with a reduced risk of AMI. The relative risk (RR), adjusted for age and conventional coronary risk factors was 0.5 (95% confidence interval (CI), 0.3-0.9). Consumption of beer had no significant relationship to the risk of AMI. Consumption of at least five bottles of beer a week was related to a slightly excessive risk of death from any cause (adjusted RR = 1.5, 95% CI = 1.0-2.1). Spirits intake had no significant association with the risk of death.

Adult↗
PubMed2006

Drinking-driving fatalities and consumption of beer, wine and spirits.

Drinking-driving is a leading cause of preventable morbidity and mortality in Canada. The purpose of this paper was to examine factors that influenced drinking driver deaths in Ontario. We examined the impact of per capita consumption of total alcohol, and of beer, wine and spirits separately, on drinking-driving deaths in Ontario from 1962 to 1996, as well as the impact of the introduction of Canada's per se law and the founding of People to Reduce Impaired Driving Everywhere - Mothers Against Drunk Driving (PRIDE - MADD) Canada. We utilised time-series analyses with autoregressive integrated moving average (ARIMA) modelling. As total alcohol consumption increased, drinking driving fatalities increased. The introduction of Canada's per se law, and of PRIDE-MADD Canada, acted to reduce drinking driving death rates. Among the specific beverage types, only consumption of beer had a significant impact on drinking driver deaths. Several factors were identified that acted to increase and decrease drinking driver death rates. Of particular interest was the observation of the impact of beer consumption on these death rates. In North America, beer is taxed at a lower rate than other alcoholic beverages. The role of taxation policies as determinants of drinking-driving deaths is discussed.

Accidents, Traffic↗
PubMed2004

Comment on the modified Beer-Lambert law for scattering media.

We present a concise overview of the modified Beer-Lambert law, which has been extensively used in the literature of near-infrared spectroscopy (NIRS) of scattering media. In particular, we discuss one form of the modified Beer-Lambert law that is commonly found in the literature and that is not strictly correct. However, this incorrect form of the modified Beer-Lambert law still leads to the correct expression for the changes in the continuous wave optical signal associated with changes in the absorption coefficient of the investigated medium. Here we propose a notation for the modified Beer-Lambert law that keeps the typical form commonly found in the literature without introducing any incorrect assumptions.

Biophysics↗
PubMed2005

Legacy of Edwin Beer: fulguration of papillary bladder tumors.

PURPOSE: Edwin Beer introduced the first endoscopic treatment of papillary bladder tumors in 1910. This historical review describes how his landmark discovery paved the way for office cystodiathermy to treat recurrent papillary tumors. MATERIALS AND METHODS: The medical writings of Edwin Beer and all studies pertaining to the treatment of papillary bladder tumors from 1879 to the present were reviewed. RESULTS: Edwin Beer discovered that papillary bladder tumors could be destroyed through the ordinary cystoscope with high frequency current by electro-coagulation. This therapy revolutionized the treatment of bladder tumors. CONCLUSIONS: The legacy of Edwin Beer is that office fulguration of recurrent papillary bladder tumors has now become a practical reality due to recent changes in the histological classification of papillary tumors, better definition of their biological behavior and improved endoscopic equipment.

Carcinoma, Papillary↗
PubMed2026

Moderate alcohol intake and heart rate variability adaptations to high-intensity interval training in healthy young adults: the BEER-HIIT study.

BACKGROUND: It is unknown whether daily alcohol consumption influences training effects on heart rate variability (HRV). This study investigated: (i) the effects of a 10-week high-intensity interval training (HIIT) on HRV in healthy young adults; and (ii) the effects of daily alcohol consumption on HRV responses to exercise. METHODS: 71 healthy young adults (18-40 years old; 52.1% women) participated in the BEER-HIIT study. We conducted a 10-week (2 days/week) controlled trial (ClinicalTrials.gov ID: NCT03660579). Participants were allocated to 5 groups: a non-training group (N-T) and four HIIT groups. Participants in the training groups chose whether to consume alcohol. Those choosing alcohol were randomly allocated to receive beer (5.4%; T-Beer) or an equivalent amount of alcohol (vodka; T-Ethanol) in sparkling water. Those choosing no alcohol were randomly allocated to receive alcohol-free beer (0.0%; T-Zero) or sparkling water (T-Water). Training comprised eight weight-bearing exercises performed in circuit form. HRV was measured before and after the intervention. RESULTS: No statistically significant between-group differences in HRV outcomes were detected after the intervention (all p&#x2009;>&#x2009;0.05). CONCLUSIONS: Our findings indicate that: (i) no statistically significant differences in HRV responses were detected following a 10-week HIIT program using weight-bearing exercises performed twice per week; and (ii) no statistically significant differences in HRV responses were observed among the assigned beverage intervention groups. These findings should be interpreted cautiously because HRV was a secondary outcome and the study was not specifically powered to detect differences in these parameters.

alcohol↗
PubMed2003

Flavor-active esters: adding fruitiness to beer.

As they are responsible for the fruity character of fermented beverages, volatile esters constitute an important group of aromatic compounds in beer. In modern high-gravity fermentations, which are performed in tall cylindroconical vessels, the beer ester balance is often sub-optimal, resulting in a clear decrease in beer quality. Despite the intensive research aimed at unravelling the precise mechanism and regulation of ester synthesis, our current knowledge remains far from complete. However, a number of factors that influence flavor-active ester production have already been described, including wort composition, wort aeration and fermentor design. A thoughtful adaptation of these parameters allows brewers to steer ester concentrations and thus to control the fruity character of their beers. This paper reviews the current knowledge of the biochemistry behind yeast ester synthesis and discusses the different factors that allow ester formation to be controlled during brewery fermentation.

Journal Article↗